POSITONS
Chief Steward
Superior: Master
Substituted By: Steward
Superior To: GCatering Department
Qualifications And Experience: 2 years experience as Chief Cook/ Chief Steward / Steward, preferably on respective type of vessels.
Department: -
Immediate Supervisor: -
Reporting To The Position: -
The Chief Steward has the total responsibility for the catering department, motivate and follow up fellow workers and care for the welfare and health of all onboard.
Administration
* Keeping the overtime lists for the catering department, and is responsible for that the list is handed to the master.
* To ensure that all Catering crew get sufficient hours of rest according to STCW.
* To keep account of charters meals according to the standard set fourth by the owner.
* Prepare and hand to the master a report of all supplies he is responsible for in due time for custom clearances.
* Assist the Master in preparing port authorities papers and documents should such assistance be requested.
* To keep the diary for catering and to have the counter signed by the master at regular interval.
Operation
* Daily supervision of all preparing of food.
* Serving and presentation of food in the mess room and the baking of bread.
* Prepare the menu plan for each voyage with special view of the variety of food. It is the Chief Steward’s responsibility to hold a highly international menu.
* To participate in the preparing of meals according to watch rooster or if required.
* The Chief Steward is responsible for the hygiene in the accommodation, galley, mess room, dry provision, freezers etc. and that all rooms are maintained in a hygienic condition at all times.
* Prepare and maintain a “Cleaning Plan” including all accommodation onboard for daily, weekly and monthly cleaning.
* To prepare routines for changing, cleaning and caring of linen and to have the routines approved by the master.
* All linen is maintained in a clean and hygienic condition.
* At regular intervals check linen for tear and wear and order replacements if required.
Maintenance
* The company has implemented a planned Maintenance and Purchase system.
HSEQ
* HSEQ system: Comply fully the requirements in the Company’s HSEQ system, national as well as internationals rules and legislation’s and other precautions currently valid on board.
* Drills: Participate in drill as required.
* HSEQ Activities: Actively take part in HSEQ meetings and programs, Non-conformities reporting etc.
* HSEQ plan: Ensure HSEQ Plan is implemented in department on board.
Personal
* Certificates: Ensure STCW required certificates, HSE certificates, annual medical, required vaccination and other applicable and Company required certificates are valid at all time.
* HSEQ & Maritime Courses and seminars: Attend as required by the Company
Inspections
* On behalf of the master carry out unexpected inspections of cleaning in cabins that are kept by the inhabitants.
Receipt of supplies
* The Chief Steward shall verify that all supplies delivered onboard are of the ordered quality and amount. It is the Chief Steward’s duty to refuse supplies not found to be according to the desired quality.
* All received supplies shall be stored properly and marked to clearly separate it from older supplies in the storage place.
Requisitions
* The Chief Steward is responsible to prepare requisitions for mess gear and others that normally are purchased by the head office and to have them approved by the master.
Waste
* Ensure that all regulations for the prevention of pollution with respect to discharge of garbage into the sea are followed at all times
Slop chest
* On behalf of the Master ensure that necessary toiletries are carried in the slop chest, that all sales to crew are properly accounted for and that a report of such sales and stock remaining on board is submitted to the Master at the end of each trip. If slop chest is implemented onboard.